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LITTLE HUT BAR AND GRILL

11 Westmore Dr, Unit-9 · Food Premises

Official record from Toronto →

Inspection summary

LITTLE HUT BAR AND GRILL has been inspected 6 times by Toronto Public Health since August 9, 2024. The most recent inspection, on May 12, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on April 14, 2026. For example: MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 25, 2025. For example: Adequate pest control

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 25, 2025. For example: Separate and convenient hand washing sink(s)

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on April 14, 2026. For example: MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on September 25, 2025. For example: Proper maintenance / washing of rooms (including washrooms)

About this data

These results come from Toronto Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 infractions

    • 04. MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT
      • USE EQUIPMENT NOT SUITABLE FOR INTENDED PURPOSE - SEC. 8(1)(D)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • Operate food premise - appliances not arranged to permit maintenance in sanitary condition - Sec. 9
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
    • 04. MAINTENANCE / SANITATION OF FOOD CONTACT SURFACES / UTENSILS / EQUIPMENT
      • Operate food premise - mechanical equipment not constructed to provide clean wash water - Sec. 20(1)(a)(i)
  3. Inspection

    1 infraction

    • 4C. Provision and proper use of sinks and supplies for manual
      • SANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
  4. Inspection

    6 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Operate food premise - fail to keep sanitary facility in good repair - Sec. 25(2)
    • 7A. Proper storage and removal of solid / liquid waste
      • FAIL TO REMOVE WASTES WHEN NECESSARY TO MAINTAIN SANITARY CONDITION - SEC. 12
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
    • 8A. Adequate pest control
      • Fail to maintain records of pest control measures taken - Sec. 13(2)
    • 3A. Separate and convenient hand washing sink(s)
      • Fail to provide adequate number of handwashing stations - Sec. 7(3)(c)
    • 4C. Provision and proper use of sinks and supplies for manual
      • Operate food premise - fail to provide equipment for cleaning and sanitizing utensils as required - Sec. 18
  5. Inspection

    0 infractions

  6. Inspection

    3 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • Fail to ensure equipment surface cleaned as necessary - Sec. 22
    • 8A. Adequate pest control
      • Fail to maintain records of pest control measures taken - Sec. 13(2)

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